Chickpea and Quinoa Salad Bowl Recipe (Mediterranean)

• 1/4 cup freshly squeezed lemon juice
• 1 teaspoon honey
• 1 teaspoon dried dill
• 1/4 teaspoon garlic powder (or 2 cloves garlic, minced)
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon Dijon mustard
• 1/2 cup extra virgin olive oil

• 1 cup quinoa, rinsed
• 1/4 teaspoon garlic powder
• 1 1/2 teaspoons ground turmeric
• 2 cups water

• 1 1/2 cups cooked chickpeas (or 1 15 oz can), drained and rinsed
• 2 ripe tomatoes (or 1 pint cherry tomatoes), diced
• 1 cucumber, diced
• 1/2 red onion, finely chopped
• 1/4 cup crumbled feta cheese (optional

1. Begin crafting the marinade by combining lemon juice, honey, dried dill, garlic powder, salt, black pepper, and Dijon mustard in a mason jar.
2. Seal the jar with its lid and give it a good shake to ensure all ingredients are well mixed.
3. Transfer the cooked chickpeas to a small bowl and pour half of the prepared marinade over them, ensuring they are thoroughly coated. Set aside the remaining marinade for later use as the salad dressing.

1. Rinse the uncooked quinoa under cold water and drain it well. Place the rinsed quinoa in a medium-sized saucepan with a lid.
2. Add minced garlic, turmeric, and water to the quinoa in the saucepan, stirring to combine.
3. Bring the mixture to a gentle boil over medium-high heat, then reduce the heat to medium-low, cover the saucepan with the lid, and let it simmer for approximately 12 minutes, or until the liquid is absorbed.
4. Once cooked, remove the saucepan from the heat but leave it covered for an additional 5 minutes to allow the quinoa to steam and finish cooking. Set aside until ready to assemble the salad.

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